Entree: China – Central Culinary Region – 干煸四季豆 ➤ Gan bian si ji dou (Stir-fried Sichuan-style green beans blistered and tossed with savory minced pork, garlic, and chilies)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) green beans, trimmed
- 6 oz (170 g) ground pork
- 3 tbsp (45 ml) neutral oil (peanut or vegetable), plus extra for frying
- 1 tbsp (15 g) doubanjiang (Sichuan broad-bean chili paste)
- 1 tbsp (15 g) douchi (fermented black beans), roughly chopped
- 6–8 dried red chilies, halved and seeds shaken out (adjust to taste)
- 1 tsp (2 g) Sichuan peppercorns, lightly crushed
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry Chinese rice wine
- 1/2 tsp (2.5 g) sugar
- Salt and freshly ground black pepper to taste
- 2 scallions, sliced (white and green parts separated)
- 1 tsp (5 ml) sesame oil

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Blanch the green beans in a pot of boiling salted water for 1–2 minutes until bright green and slightly tender; drain and spread on a kitchen towel to dry thoroughly.
2. Heat a wok or large skillet over high heat until very hot, add enough oil to shallow-fry (about 2–3 tbsp (30 to 45 ml)), then add the green beans and fry, turning occasionally, until blistered, wrinkled and dark spots appear, about 6–8 minutes; remove and drain on paper towels.
3. Wipe out the wok leaving a thin film of oil, reduce heat to medium-high and add 1 tbsp (15 ml) oil; add the Sichuan peppercorns and dried chilies and fry briefly until fragrant, about 15–30 seconds.
4. Add the ground pork and stir-fry, breaking it up, until browned and most of the moisture has evaporated, about 3–4 minutes.
5. Stir in doubanjiang, chopped douchi, garlic and ginger; fry together until the oil turns red and aromatic, about 1–2 minutes.
6. Return the blistered green beans to the wok, add light soy sauce, Shaoxing wine and sugar; toss thoroughly to coat and heat through for 1–2 minutes.
7. Adjust seasoning with salt and pepper if needed, stir in the white parts of the scallions, drizzle sesame oil, then transfer to a serving plate and sprinkle with green parts of scallions before serving.

1. Blanch the green beans in a pot of boiling salted water for 1–2 minutes until bright green and slightly tender; drain and spread on a kitchen towel to dry thoroughly.
2. Heat a wok or large skillet over high heat until very hot, add enough oil to shallow-fry (about 2–3 tbsp), then add the green beans and fry, turning occasionally, until blistered, wrinkled and dark spots appear, about 6–8 minutes; remove and drain on paper towels.
3. Wipe out the wok leaving a thin film of oil, reduce heat to medium-high and add 1 tbsp (15 ml) oil; add the Sichuan peppercorns and dried chilies and fry briefly until fragrant, about 15–30 seconds.
4. Add the ground pork and stir-fry, breaking it up, until browned and most of the moisture has evaporated, about 3–4 minutes.
5. Stir in doubanjiang, chopped douchi, garlic and ginger; fry together until the oil turns red and aromatic, about 1–2 minutes.
6. Return the blistered green beans to the wok, add light soy sauce, Shaoxing wine and sugar; toss thoroughly to coat and heat through for 1–2 minutes.
7. Adjust seasoning with salt and pepper if needed, stir in the white parts of the scallions, drizzle sesame oil, then transfer to a serving plate and sprinkle with green parts of scallions before serving.